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| Photo thanks to Seattle Municipal Archives |
As this blog has grown it has become more and more difficult to easily find these, which are published about once a month. This is a shame as these are often the most useful and popular posts. There is now a direct link to this page from all areas of my site, on the sidebar.
As part of my continuous learning I go in-depth on a topic that interests me at the time and write up what I have learned. For me this is a way of consolidating the knowledge for myself, putting it in one place that I can refer to again in the future, and sharing my findings. I am quite particular and go to some lengths to get the information right, so I trust it will be of good use to more people than just myself. Each article also contains links to the most useful resources I have found during my investigations.
This post is part of an annual blog feature over at The Altered Page called 'Buried Treasure'. There you will find links to unearth the top posts on many art blogs.
This post is part of an annual blog feature over at The Altered Page called 'Buried Treasure'. There you will find links to unearth the top posts on many art blogs.
Learn & enjoy and remember to check out my artworks on Flickr, and have an insider peek at my life as an artist on Facebook.
To use this page - First give the script that collects all the relevant posts a moment or two to load. It should be done by the time you get down to reading this sentence. If not, close your eyes, tap your heels together three times, and that should do the trick.
- There is a short preview of each post when you hover the cursor over the title.
- Titles are in alphabetical order, but you can click on the date column header, 'POST DATE', to sort in ascending or descending order.
- Click on a specific label (not the column header) to display only the posts tagged with that label ie. art techniques
- To go back to the full list, just click the column header, 'LABELS'.
If you want to do a plain search of this blog, use the Blogger search box which is at the very, very top of this page on the LHS, next to the B outlined in orange.
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Food painting artwork
30 x 30cm oil on linen. I was really trying to get the texture of icecream into this painting.Imagine a summer sky filled with fluffy white clouds. Now add a flock of birds. And now also a craving for icecream. It is really hot. You are lying on the grass looking up, squinting, and making shapes out of the clouds. You know your mind can play tricks on you when you do this. That's part of the fun of this game. You see what you are thinking about in the clouds and birds above. Banana icecream.
All artwork is available to own in the Official Art Store. There are prints and originals. This particular painting is drying and will be made available soon for $150. To find out the instant it's ready, get on the collectors list, yellow box top left.
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The meatless meals recipe
Due to all the floods that happened in Queensland this summer, Australia is suffering a banana shortage. Or not, if you are prepared to pay $13 a kilo! I can only dream of this at the moment. Luckily it's the middle of winter here which tends to keep icecream cravings in check.
This has to be the most astoundingly easy, super healthy and tasty icecream ever. Apparently it's done the rounds online, most often called one ingredient icecream. I first stumbled across it over at thekitchen.com and couldn't believe what I read.
This has to be the most astoundingly easy, super healthy and tasty icecream ever. Apparently it's done the rounds online, most often called one ingredient icecream. I first stumbled across it over at thekitchen.com and couldn't believe what I read.
It's so simple to make that it barely counts as cooking and the results are superbly creamy. This icecream is indistinguishable from the real commercial variety minus the weird food additives, and is actually good for you. It's cheap, fast, vegan, no fat, sugar free and stunning.
So how do you make this summer treat?
Take one frozen banana (peeled and chopped and placed in a container before freezing makes life a bit easier at the next step)
Put said frozen banana, peeled and chopped, into a blender.
Whizz madly until it reaches icecream consistency. It starts off slow so have patience.
You may like to add a little vanilla essence to enhance the flavour. Or perhaps some cocoa powder or peanut butter or honey or fresh mint...
What toppings would you like? Chopped nuts, sesame seeds, chocolate syrup, maple syrup, strawberries, au naturale....
One frozen banana equals one serve of perfect icecream.
So how do you make this summer treat?
Take one frozen banana (peeled and chopped and placed in a container before freezing makes life a bit easier at the next step)
Put said frozen banana, peeled and chopped, into a blender.
Whizz madly until it reaches icecream consistency. It starts off slow so have patience.
You may like to add a little vanilla essence to enhance the flavour. Or perhaps some cocoa powder or peanut butter or honey or fresh mint...
What toppings would you like? Chopped nuts, sesame seeds, chocolate syrup, maple syrup, strawberries, au naturale....
One frozen banana equals one serve of perfect icecream.
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More vegetarian cookbook goodies
Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.
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Food painting artwork
30 x 30cm oil on linen. If you think that the image is a bit bright on your monitor, let's just say that in real life this piece has a 'startling luminosity'.Gobble gobble fun time. All hands diving in to grab a slice. I was wanting to catch that moment when a group of hungry friends are sharing food straight from the oven, when talking halts and an entanglement of arms descends - no hesitation . That snatched moment when the food is still on the plate before it is all devoured a split second later. Trails of stringy cheese mandatory.
This is one of my all time favourites so far. Of course I like all the paintings I've done, but it's human to have favourites.
All the food painting artwork is available to own in the Official Art Store. Very limited edition reproduction prints are ready to go right now. If you love and want the original, it is drying and will be made available soon. To find out the moment it's ready, get on the email list, yellow box top left.
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The meatless meals recipe
I have to admit that I am too lazy to make my own pizza dough. When I want pizza I want it now not in several hours time when the dough base has risen (or not! - what a story that was) and is finally ready to begin cooking. And I find the store bought pizza bases to be too thick and chewy and generally unpleasant. I doubt I'm alone.
There is a third way. Pita bread. If this is too dry for you, try a softer wrap bread such as the sort for souvlaki or burritos. The idea is the same. These flat breads come in packets of half a dozen or more and kick butt for taste over preprepared pizza bases. They're usually much cheaper. And they offer unbeatable effortlessness.
To go on the pita bread base I do make my own tomato sauce paste. It's really simple and really flavourful.
Tomato sauce paste
60g sundried tomato
1/2 medium onion
1 fresh tomato (around 100g)
1 teaspoon dried oregano
Put all of these in a blender and whizz until smooth.
This makes enough sauce for 3 pizzas of approximately 30cm diameter, which we find is just right for two people. Remember, the base is really thin and not that filling.
Vegetarian Toppings
Not sure what to put on your pizza? Here are two of my personal favourites and a list of ingredients to consider if you're a bit stuck.
'Mazing Margarita
tomato sauce on the pita bread base
sliced fresh tomato 160-200g
salt and pepper
a mix of grated cheese on top - 60g mozzarella and 30g tasty
Cook in the oven on a pizza stone for 20 minutes at 180C.
After it comes out of the oven, drizzle with olive oil, then spread 1 clove of minced fresh garlic all over the toppings and cover with fresh basil leaves (10-12g).
Mushroom & Olive
tomato sauce on the pita bread base
100g sliced fresh mushrooms (I know, not very seasonal)
40g sliced olives
salt and pepper
a mix of grated cheese on top - 60g mozzarella and 30g tasty
Cook in the oven on a pizza stone for 20 minutes at 180C.
After it comes out of the oven, drizzle with olive oil, then spread 1 clove of minced fresh garlic all over the toppings and cover with fresh rocket (around 25g).
Choices, choices, choices.
Marinated artichoke, mushroom, feta cheese, olives, spinach, onion, caramelised onion, fresh tomato, roast tomato, sundried tomato, capsicum, roast capsicum, fried eggplant, fried zucchini, avocado, fresh basil, rocket, egg (yes, just crack it on right before it goes in the oven), pineapple, corn, cooked potato slices, cooked pumpkin, cooked sweet potato, garlic, oregano, rosemary, thyme, pesto (in addition or replacing the tomato sauce)
What else would you add to this list?
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More vegetarian cookbook goodies
Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.
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Food painting artwork
30 x 30cm oil on board. Summer to me means loads of baking hot sunshine pressing down on the land and the air shimmering in heatwaves. These are the essences I have aimed to capture here. Do you feel the dry desert heat looking at this? With the air shifting all around you?This painting will be available in the Official Art Store as soon as it is dried and ready. Find out exactly when that is by getting on the email list for collectors. It's the yellow box in the top left.
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Summer! Celebrating the cornucopia of feasting of my favourite time of year.
Sunshine. Sunshine. Sunshine. Hot. Hot. Hot!!! I love it. It's the season for beaches, barbeques, lazing outside in the shade and drinking lots and lots of water.
What do we have coming up in the recipe department? Well there's the easiest icecream you could ever hope for, dippy things, pizzas, wrappy things, cold drinks, cooling salad-meals, light soups and the obligatory noodles. I'll try and keep the use of the oven to a minimum. Who wants the house heated like that in the middle of desert temperatures anyway?
And in the painting department? Come along for the ride. I'm happily exploring all sorts of techniques and styles as I create the visual accompanyment to the recipes. See what I've done so far over here. And YES they are all for sale. If a painting whispers to you to give it a home, you absolutely can!
Artist inspiration and artist influences. No biographies, dates or scholarly research here - this is a personal response to the work of Tom Roberts by Australian artist Fiona Morgan.
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| Evening when the quiet east flushes faintly at the sun's last look |
Tom Roberts is a revered figure in Australian painting. For me, he's a painter who has command of this country's subtle colours and a spine tingling ability to capture typical Australian light. This is something I wish to accomplish myself.
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| Eileen |
He was a versatile painter, being accomplished in every genre. Although he is most well known for his landscapes, portraiture was his bread and butter.
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| A quiet day on Darebin Creek |
If you get the chance to see his work in the real world, take it. He was an exceptionally technically talented painter. The sort of talent that is part natural and part hard won by pushing your skill boundaries every single day. Yes, he really was that good. Goosebumps.
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| Artist's camp Sirius Cove |
After four years’ study in Europe he returned to Melbourne and was the lynchpin of Australian open air impressionist landscape painting. For encouraging and mentoring and championing Australian Impressionism, he is known as the father of Australian landscape painting. What a legacy!
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| Allegro con brio: Bourke Street |
Part of what I enjoy about his works are his snapshot-paintings of his era. Telling the stories of life in that time.
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| A summer morning tiff |
Especially cheeky stories that get beneath the Victorian era veneer of endless perfection.
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| Bailed up |
There is another reason Tom Roberts is so revered today in Australia. Not only did he have technical prowess. Not only was he an influential mentor. He had an ability to make iconic pictures.
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| A break away |
His paintings of his era; of bushrangers, hold ups, pioneering life, sheering sheep, clearing the land - tapped straight into a nationalistic self image. They captured the public imagination. They still do. Many of his paintings are considered to have been creators of Australia's self image, of defining a common identity. At least if you were white and male.
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| Shearing the rams |
While many artists realise that recording the times they live in, being a memorialist, is an important function of art, not many accomplish this in the way that Tom Roberts did. His ability to create far more than just snapshots or pretty pictures, that story telling ability of the sort that unites a community - this is what I really admire. The creation of iconic images.
More Tom Roberts links
http://en.wikipedia.org/wiki/Tom_RobertsAbout the Creative Cauldron series of posts
The Creative Cauldron series of posts explores and showcases the visual styles, techniques, attitudes, ideas, artists and paintings that have had the most impact on me. The rest of the series is accessible via the Creative Cauldron page. Have a meander if you please, and remember to check out my artworks on Flickr, and have an insider peek at life as an artist on Facebook.
Food Site of the Day is a ten year old blog that does exactly what you'd expect from the name. A new food related site is showcased every day. A great way to explore the global world of food, day by day. From menu samples, to culinary history, to cookbook reviews, to food stories and travels and of course, food related art. That's just a snapshot of what is covered.
I'm pleased to be able to say that the art filled vege cookbook has been featured! Thanks Marty.
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Food painting artwork
30 x 30cm oil on board. Marine plywood, to be precise. It's a most excellent substrate for oil paint, being both light, sturdy and dimensionally stable. Yes, it has been treated and prepared professionally for maximum longevity.This is another example of the oil transfer technique that I am fond of. I like how it is a cross between painting and printmaking. While I love the results of etching, I find the process tedius and more frustrating than dealing with a recaltricant windows computer. You know what I mean!
The way that oil transfer mimics the effects of printmaking is perfect for this Japanese woodblock ukiyo-e style inspired image. All hail the mighty ramen!
And in the spirit of trying something new, which this project is all about, I have begun videoing the creation of some of the paintings. First up is Shio Ramen. I apologise for the extensive view you have of the back of my head. I shall reposition the camera for the next one! However, it gives you an idea of how these are created. Note all the wardrobe changes - oils take a while to dry. There's no audio. I'm chipmunked enough already! Without further ado - the first time lapse painting.
Did you know that all the food painting artwork is available to own in the Official Art Store? Very limited edition reproduction prints are ready to go right now. If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. If you love it and want to know as soon as it's available, get on the email list, yellow box top left.
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The meatless meals recipe
There are four broad styles of ramen stocks. Shoyu (soy sauce) - you may remember this from the winter recipes-, Shio (salt), Miso and Tonkotsu (pork bone). No prizes for guessing which one I'm not even going to attempt vegetarianising! Shio ramen is generally the lightest of these styles and is most suitable for summer. Also it is most commonly served with sweetcorn, a summer vege treat. The sweetness of the corn is just addictive with the salty broth.
noodles for one (around 75g dried ramen noodles)
1 1/2 cups shitake mushroom stock (directions below)
1 cup seaweed stock (directions below)
2 teaspoons mirin or 1 teaspoon sherry
2 teaspoons salt
1 tablespoon butter
1 teaspoon untoasted sesame seeds
1/2 spring onion, chopped
1 boiled egg, peeled and sliced
versatile veges for filling: I recommend 1 cup corn kernals and 1 cup bean sprouts OR 1 cup finely shredded Chinese cabbage and 75g oyster mushrooms,
extras such as spinach or mizuna, tofu or tempeh slices are good too.
Shitake mushroom stock
Take 2 cups of water and 25g dried shitake mushrooms. Lightly boil these together in a pot with the lid on for 20 minutes. Remove the mushrooms (they freeze well and can be used as is in other meals). This should leave you with 1 1/2 cups stock.
Seaweed stock
Take 1 1/2 cups water and an A4 or letter sized sheet of dried nori seaweed cut into strips. Lightly boil these together in a pot with the lid on for 20 minutes. This should leave you with 1 cup of stock.
Putting the ramen together:
Cook the noodles as the packet instructs and hardboil the egg. I often find this can be done together in the same pot.
Melt the butter in a pan and lightly saute the veges to soften them.
Season a little with pepper.
Pour in the two stocks. Bring to a rolling boil.
Add the salt and mirin/sherry and keep boiling for a few minutes to mix all these flavours together.
Put the drained noodles in your serving bowl.
Add the stock & vegetables mix.
Run the egg under cold water until it is cool enough to peel and slice.
Top the ramen dish with the egg slices, spring onion and any extras you want.
Sprinkle with sesame seeds.
Slurp away. The louder the slurps the more appreciation you are showing. Itadakimasu!
This recipe is per person. It makes a big meal.
Putting the ramen together:
Cook the noodles as the packet instructs and hardboil the egg. I often find this can be done together in the same pot.
Melt the butter in a pan and lightly saute the veges to soften them.
Season a little with pepper.
Pour in the two stocks. Bring to a rolling boil.
Add the salt and mirin/sherry and keep boiling for a few minutes to mix all these flavours together.
Put the drained noodles in your serving bowl.
Add the stock & vegetables mix.
Run the egg under cold water until it is cool enough to peel and slice.
Top the ramen dish with the egg slices, spring onion and any extras you want.
Sprinkle with sesame seeds.
Slurp away. The louder the slurps the more appreciation you are showing. Itadakimasu!
This recipe is per person. It makes a big meal.
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More vegetarian cookbook goodies
Need help with cooking conversions? Download this handy dandy pdf of cooking conversion charts for every cooking measuring system I could find. It should make your life easier.
Where are the rest of the vegetarian dinner recipes? They're all in the Table of Contents.
+++
In the spirit of trying something new, which this project is all about, I have begun videoing the creation of some of the paintings. First up is Shio Ramen. I apologise for the extensive view you have of the back of my head. I shall reposition the camera for the next one! However, it gives you an idea of how these are created. Note all the wardrobe changes - oils take a while to dry. There's no audio. I'm chipmunked enough already! Without further ado - the first time lapse painting. A whole minute and a bit of furious painting.
This is another example of the oil transfer technique that I am fond of. I like how it is a cross between painting and printmaking. While I love the results of etching, I find the process tedius and more frustrating than dealing with a recaltricant windows computer. You know what I mean!
The way that oil transfer mimics the effects of printmaking is perfect for this Japanese woodblock ukiyo-e style inspired image. All hail the mighty ramen!
Did you know that all the food painting artwork is available to own in the Official Art Store? Very limited edition reproduction prints are ready to go right now. If you want to get your mitts on the original, it is drying and awaiting it's professional photoshoot before being allowed in the shop. If you love it and want to know as soon as it's available, get on the email list, yellow box top left.
Look out for the recipe on Monday.
September 8 - October 20, 2011
6x6, a series of six, back to back, one week only art exhibitions in New York City starting Thursday September 8, 2011.
6x6 is an art version of a music festival highlighting a line-up of twelve international artists run by Baang and Burne Contemporary, an unconventional art gallery.
6x6, a series of six, back to back, one week only art exhibitions in New York City starting Thursday September 8, 2011.
6x6 is an art version of a music festival highlighting a line-up of twelve international artists run by Baang and Burne Contemporary, an unconventional art gallery.
Artists, if you're looking for a way forward in this new internet era, check out what Kesha Bruce and Charlie Grosso are up to.
Appreciators of art, if you might be interested in an alternative to traditional galleries, check these two out. It's all very excitement.
I interviewed Kesha who is a successful professional artist. She is thriving while controlling her own career and achieving this by making the most of the new possibilites now available thanks to the interwebs.
Read on to find out how she does it and why no art snobs are allowed...
People's perceptions of the art world is that it is a closed elitist club. The existence of the internet means that artists are no longer forced to go through the traditional gallery system which is so off-putting to many art viewers. This is a golden, once in a generation paradigm shift of opportunity for artists. From your personal experience, how are people finding your work given that you are not part of a conventional walk-in-off-the-street gallery?
First things first, let’s dispel a common misconception that a lot of artist have: Most galleries do NOT make their sales from walk-in-off- the-street sales. Instead sales are made based on relationships they have spent time building and nurturing with people who have expressed interest in their artists work. By the time someone decides they want to spend that amount of money, usually they have done their research, have been following the artist’s work, and have decided well in advance that they want to buy a piece.
Once you understand that you don’t need “foot traffic” to make sales, you can focus on what actually works. Building your mailing list and staying in touch with people who like your work. Most of the people who have bought my work recently are people who have met me through my blog. I had been in contact with some of them for years before they became “collectors” of my work.
You have 'no art snobs' written fairly prominently on your website. Why do you encourage regular people to get interested in and buy your artwork? Surely chasing known collectors and uber wealthy people would be a better strategy?
Actually, chasing down rich people would be a disastrous strategy and an enormous waste of time and energy! You might even get arrested for stalking.
I always tell my consulting clients: “Stop hunting Unicorns!” By that I mean--understand that most “art collectors” don’t walk around calling themselves “art collectors”. It’s not a job title. Most of them aren’t rich, or snobby, or well-known.
The people who consistently buy my work are normal people. They are nurses, hair stylists, car mechanics, and even supermarket cashiers. These people buy my work and keep my bills paid. This idea that “collectors” are these mythological creatures that must be hunted down is actually a very harmful one. It’s precisely that limiting belief that prevents them from seeing possible sales that are right in front of them.
Artists need to make a habit of consistently staying in touch my e-mail and by snail mail with every single person that has ever shown interest in their work. These people are your future collectors!
Traditional galleries have the reputation of being intimidating and sometimes even clinical environments regardless of whether they are commercial or artist run galleries. There are already artists running pop-up galleries and going the D.I.Y. route but your events are billed as creating real excitement and having the spirit of an indie rock band. That's an entirely different concept, pushing the D.I.Y event to another level again. I'm curious why you chose to push so far past the comfortingly familiar art event?
Does anybody really, truly enjoy austere and highbrow? Charlie Grosso and I based the creation of Baang and Burne and the line-up of artists and events for 6x6 on what we personally would love to attend. Art can be serious and fun at the same time (Fi's emphasis). 6x6 is exactly the type of art event I’ve been waiting to be invited to my entire life.
To learn more about 6x6, read Kesha’s weekly articles on art, art marketing, and creativity and to download a free copy of her guide “The 5 Step Art Career Make-Over” visit her blog at www.KeshaBrucestudio.com.
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| Image courtesy of Horia Varlan |
There are changes afoot in my local community, the Ballarat area...
Imagine if the Ballarat area had a vibrant arts community. What would that mean to you? What would that look like for you? What if it was as easy to meet other artists as it is for footy players to find a team? What if there was a dedicated arts space? What if studio/ rehearsal/ exhibition space reliably existed? What if experienced artists had a place to share their knowledge? How would such an arts community improve living in the Ballarat area for everyone? Surely you have opinions?
There are many successful working examples of thriving, connected, nurturing artistic communities out there and happening right now. The people of Ballarat & surrounds are invited to gather on Friday July 22 to figure out how we can make this happen here.
Read the full article, Want a Vibrant Arts Community? Let's Brainstorm!, over at the Ballarat Independent.
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| Image by by Incase |
So you've decided you'd like to begin your very own art collection? Or perhaps you're contemplating the idea? Here are some pointers to get your collection going in the right direction for your cashola and enjoyment. My other article, 'How do I know what art to buy?', gives pointers on choosing individual pieces of art.
First up, $500 a year is enough to begin a collection. Yes. So if you think you can't afford your own art collection you're probably wrong.
Secondly, a collection of related pieces of art is far more valuable than a random collection. You'll get more enjoyment out of becoming an expert on your chosen niche of the art world too. Don't be random. Choose a theme for your collection, it doesn't matter what it is as long as it's something you're interested in. Local artists or surreal artists, landscapes or cartoons, oil paintings or stencils, there are many ways that you could choose to do this. Remember, there is more financial and enjoyment value this way.
You might want to write down what your collecting theme is to help keep you on track for when you find art that you love that doesn't fit with your theme. Just a suggestion.
Thirdly, you also may want to take into consideration your living environment. In that, humid or coldly damp places and works on paper are not a good match (add insects and direct sunlight to that list), bronze sculptures are almost indestructable which is useful for bushfire zones, massive sized artworks don't fit in apartments and if you have a colourfully decorated home the art you choose may need to fit your home colour scheme. If you are worried about an artwork fitting in with a change in decor, remember that like a good piece of furniture, a good artwork will transfer just fine into a different residence.
Where to find the art you want and can afford.
The primary art market means buying direct from artists or via galleries representing an artist. This is the cheapest way to start your collection, with artist direct being the most hip pocket friendly. Generally, the less well known the artist, the lower the price of the work. You can find artists online, artists selling direct from their studio and artists selling via exhibitions in both commercial and artist run galleries. There will be publications in your area listing all the latest exhibitions. Visit and view. Get on the mailing lists of artists and galleries that you like so you find out about new works and shows first.
The secondary art market means buying from other art collectors. Usually an art dealer or gallery is involved. Art auctions are another form of the secondary market. If you are buying via auction, remember that there are cycles in fashionability in the art world. This affects auction prices significantly. What's not in fashion is cheaper to buy.
A couple of notes
An artwork with a signature on the front is more valuable than a similar piece with a signature hidden on the back or missing a signature altogether.
Oil on canvas has traditionally been seen to be the most valuable of art mediums, but this is changing with so many more materials available to artists and more knowledgable conservation techniques.
Go with what you love. You'll be looking at it for a long time.
More art technique articles
This article is one in an ongoing series of technical articles for artists, all archived together and accessible from here. The topics range from details on materials, to the business of art, to specific art techniques. Please make use of this resource.
And remember to check out my artworks on Flickr, and have an insider peek at my life as an artist on Facebook.
This article is a guest post I wrote for the comprehensive vegetarian resource site, Savvy Vegetarian. It contains the secrets of knowing how to make moreish meatless meals.
For those of you dabbling with or newly committed to a plant based diet, you will probably be having this problem. To me, a lot of vegetarian dishes suffer a lack of flavour that doesn’t seem to be fixed with salt. They taste rather one dimensional. They lack depth or fullness in flavour. To be blunt, they are bland.
This can especially be a problem for new vegetarians and flexitarians and I shall explain why. If it just doesn’t taste as satisfying as you expect, then it’s probably missing that wonderful essence known as umami.
Umami?
...
to continue with this article, please head over to Savvy Vegetarian where it is published in full. It's worth your while, even if do I say so myself ;)
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